Prune And Apricot Upside-Down Cake
A delightful upside-down cake featuring sweet apricot and prune halves, caramelized brown sugar, and a tender buttery batter—perfect for dessert gatherings and afternoon tea.
Ingredients
Instructions
- Preheat the oven and prepare the cake pan by blending butter and brown sugar, then spreading the mixture in the bottom of an 8-inch square, 2-inch deep pan.
- Arrange stewed apricot halves and prune halves on top of the sugar mixture in a decorative pattern.
- In a separate bowl, cream shortening and sugar until light and fluffy.
- Beat in the beaten egg until well incorporated.
- Add lemon rind and mix well.
- Alternately add flour, baking powder, salt, and milk to the creamed mixture, beginning and ending with the flour, mixing until just combined.
- Pour the batter over the arranged fruit in the cake pan.
- Bake in a preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
- Allow the cake to cool slightly before turning out onto a serving plate.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of unsalted, and feel free to substitute the shortening with an equal amount of coconut oil for a unique twist. If you prefer, you can use fresh apricots and prunes instead of stewed ones, just ensure they are ripe for maximum sweetness. Adding a splash of vanilla extract can enhance the overall taste.
Serving Suggestions
Serve this Prune And Apricot Upside-Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of tea or coffee. For a delightful contrast, consider serving it alongside fresh fruit or a light salad, making it a versatile dessert option for any occasion.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Prune And Apricot Upside-Down Cake contains roughly 329 calories, with 5g protein, 57g carbohydrates, and 10g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 945mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits for this upside-down cake?
Absolutely! While prunes and apricots create a unique flavor, you can substitute them with other fruits like peaches, cherries, or even pineapple. Just ensure the fruits are well-drained if using canned varieties to avoid excess moisture in the cake.
Is it possible to make this cake gluten-free?
Yes, you can easily make this cake gluten-free by substituting all-purpose flour with a gluten-free baking blend. Just be sure to check that your baking powder is also gluten-free to maintain the integrity of the recipe.
How can I tell when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for a few more minutes, checking frequently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).